Looking for a cozy meal that’s hearty, flavorful, and ridiculously easy to prepare? This one pot recipe for beef and barley soup with wild mushrooms has you covered.
Packed with tender beef, earthy mushrooms, and chewy pearl barley, it’s a soul-soothing dish perfect for chilly nights or lazy weekends.
Best of all, everything comes together in a single slow cooker, saving you time and cleanup effort. Here’s what makes this recipe a must-try!
Why This One Pot Recipe Is a Must-Make
When it comes to comfort food, this beef and barley soup checks all the boxes. Using just a single pot—or in this case, your slow cooker—means less hassle and more time to enjoy the rich, savory aroma wafting through your home.
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The combination of wild mushrooms and beef creates a perfect balance of textures and flavors that are both filling and satisfying. Plus, the slow cooking process ensures the beef turns irresistibly tender.
Tips for Getting the Best Flavor
- Sauté the aromatics: Before adding the ingredients to your slow cooker, briefly microwave or sauté the onion, tomato paste, and seasonings. This step enhances their flavor and brings out a depth that slow cooking alone can’t achieve.
- Choose the right mushrooms: A mix of cremini, oyster, and porcini mushrooms delivers an earthy and complex taste. If fresh wild mushrooms aren’t available, dried porcini mushrooms work wonderfully too.
- Don’t rush the barley: Use pearl barley for the perfect chewy texture. Avoid quick-cooking varieties, as they may not hold up well during long cooking times.
Substitutions & Dietary Modifications
This one pot recipe is flexible enough to accommodate different diets and preferences:
- Vegetarian swap: Replace the beef broth with vegetable broth and substitute the beef steaks with extra mushrooms or cubed tofu for a hearty meat-free version.
- Gluten-free option: Use gluten-free grains like quinoa or rice in place of barley. Be sure to adjust the cooking time accordingly.
- Low-sodium choice: Opt for low-sodium beef broth and soy sauce to keep the recipe heart-healthy while still retaining its savory depth.
Perfect Pairings for Your Soup
While this soup stands beautifully on its own, a few simple additions can elevate your meal:
- Crusty bread: Serve with a warm loaf of sourdough or a baguette for dipping.
- Fresh salad: A light, zesty side salad with citrus dressing complements the richness of the soup.
- Red wine: Pair with a robust red wine like a Merlot or Cabernet Sauvignon to round out the meal.
Meal Prep & Storage Tips
This beef and barley soup is an excellent candidate for meal prep:
- Store leftovers: Keep in an airtight container in the fridge for up to 4 days. The flavors intensify over time, making it even more delicious the next day.
- Freezing: Portion the soup into freezer-safe containers and freeze for up to 3 months. Simply thaw and reheat for an easy weeknight dinner.
- Reheating tips: Warm the soup on the stovetop or in the microwave. If it thickens too much, add a splash of beef broth to restore the perfect consistency.
With minimal effort and maximum flavor, this one pot recipe is your new go-to for comforting homemade soup.
Best Beef & Barley Soup with Wild Mushrooms One Pot Recipe
Equipment
- Slow cooker
- Microwave-safe bowl
Ingredients
- 1 onion chopped fine
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 1 teaspoon rinsed and minced dried porcini mushrooms
- 1/2 teaspoon table salt
- 1/4 teaspoon pepper
- 3 cups beef broth
- 6 ounces cremini oyster, and/or white mushrooms, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1/4 cup pearl barley rinsed
- 1 bay leaf
- 8 ounces beef blade steaks 3/4 to 1 inch thick, trimmed
- 1 tablespoon minced fresh parsley
- 1 teaspoon red wine vinegar
Instructions
- Microwave onion, tomato paste, vegetable oil, thyme, porcini mushrooms, salt, and pepper in a microwave-safe bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer mixture to the slow cooker.
- Stir beef broth, cremini mushrooms, soy sauce, barley, and bay leaf into the slow cooker. Nestle the beef blade steaks into the mixture. Cover and cook on low for 9 to 11 hours or high for 6 to 8 hours, until the beef is tender.
- Discard the bay leaf. Transfer the beef steaks to a cutting board, let them cool slightly, and shred into bite-size pieces using two forks. Discard any fat and gristle. Stir the shredded beef back into the soup and let sit until heated through, about 2 minutes. Mix in parsley and red wine vinegar. Adjust seasoning with salt and pepper to taste.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.